Crispy Velvet Mushroom Risotto
A luxuriously creamy Italian rice dish topped with golden, pan-seared wild mushrooms and a hint of truffle oil.
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Ingredients
- 1 1/2 cups Arborio rice
- 5 cups Vegetable broth
- 16 oz Mixed wild mushrooms (Shiitake, Cremini, Oyster)
- 2 pieces Shallots, finely minced
- 1/2 cup Dry white wine (Pinot Grigio)
- 4 tablespoons Unsalted butter
- 3/4 cup Parmesan cheese, freshly grated
- 2 tablespoons Olive oil
- 1 teaspoon Fresh thyme leaves
- 3 cloves Garlic, minced
- 1 teaspoon Truffle oil(optional)
Instructions
- 1
In a small saucepan, bring the vegetable broth to a low simmer and keep it warm throughout the cooking process.
- 2
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over high heat; sauté mushrooms until browned and crispy, then set aside.
- 3
In a heavy-bottomed pot, heat the remaining oil and butter over medium heat, then sauté shallots and garlic until translucent.
- 4
Add the Arborio rice to the pot and toast for 2 minutes, stirring constantly until the edges are translucent.
- 5
Pour in the white wine and stir until the liquid is fully absorbed by the rice.
- 6
Add the warm broth one ladle at a time, stirring frequently and waiting for the liquid to be absorbed before adding more.
- 7
Continue adding broth until the rice is creamy and al dente, which should take approximately 20 minutes.
- 8
Remove from heat, fold in the Parmesan cheese, thyme, and half of the crispy mushrooms, then top with remaining mushrooms and a drizzle of truffle oil.
Nutrition per Serving
420
Calories
12g
Protein
58g
Carbs
16g
Fat
4g
Fiber
3g
Sugar
680mg
Sodium
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